Description
Pumpkin Curry with Rice is a comforting dish that blends the sweetness of pumpkin with aromatic curry spices. Served over fluffy basmati or jasmine rice, this hearty meal is perfect for a cozy dinner and is easily adaptable for different tastes and dietary preferences.
Ingredients
Scale
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp curry powder (adjust to taste)
- ½ tsp turmeric powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth or water
- 1 small sugar pumpkin (or 3 cups pumpkin chunks), peeled, seeded, and cut into cubes
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon (optional, for a warming flavor)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
- Cooked basmati or jasmine rice, for serving
Instructions
- Cook the Rice: Rinse 1 cup of basmati or jasmine rice under cold water until the water runs clear. Combine rice with 2 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
- Sauté the Aromatics: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
- Add the Spices: Stir in the curry powder, turmeric, cumin, coriander, and cinnamon (if using). Cook the spices for about 1 minute to toast them and bring out their flavors.
- Add Pumpkin and Liquid: Add the pumpkin cubes, diced tomatoes (with juice), coconut milk, and vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
- Cook the Curry: Cover the pot and simmer the curry for 15-20 minutes, stirring occasionally, until the pumpkin is tender and the flavors meld together.
- Add Chickpeas: Stir in the chickpeas and let the curry simmer for another 5-7 minutes until the chickpeas are warmed through. Season with salt, pepper, and lime juice to taste.
- Serve: Serve the pumpkin curry over the cooked rice. Garnish with fresh cilantro, if desired, and enjoy!
Notes
For added heat, consider adding chili flakes or a chopped chili pepper. If you prefer a thicker curry, let it simmer longer or blend part of the curry. Fresh cilantro adds a nice touch of freshness but is optional.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 10g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg